Associate of Applied Business in Culinary Arts with a Major in Baking

Do you show your love for family and friends through baking? Would you like a degree that highlights your passion? Would you like to attend class in a professional conference center with state of the art kitchen facilities?

This program rises to your aspirations!

As a student chef, you’ll gain hands-on experience through coursework and industry participation.

  • Learn from experienced chef instructors

  • Train in a modern food production facility

  • Complete on-site practicums at Rhapsody, our college-owned restaurant

  • Engage in community involvement and join the Epicurean Club

  • Travel across the country for professional development opportunities


You'll learn the fundamentals of baking and pastry production as well as the management skills of the modern kitchen, leading you on a successful career path.

You can earn certifications in the following areas:

  • ServSafe Food Protection Management

  • Hospitality Supervision

  • Certified Pastry Culinarian

The program is accredited through the American Culinary Federation Education Foundation Accrediting Commission.


The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Culinary Arts with a Major in Baking:

  • Identify and use safety and sanitation measures involved in the food service industry, having passed the National Restaurant Association’s ServSafe Exam
  • Perform basic baking and pastry techniques in an industry environment
  • Operate a variety of restaurant equipment efficiently, effectively, and safely
  • Use recipes, production sheets, and function sheets in order to organize, order and produce a variety of menus and events
  • Perform the required tasks of conversion and costing in order to maximize profit for various menu items
  • Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control


Associate of Applied Business in Baking

Course of Study

For students entering May 2016

COURSE NO.FIRST SEMESTERClass HoursLab HoursCredit HoursCourse Fee
GS-1000HC Cornerstone1.000.001.00$80.00
CULA-1101Intro to Baking and Culinary Industry2.003.003.00$1,200.00
CULA-1109Safety and Sanitation1.000.001.00$150.00
ENGL-1510English Composition I4.000.004.00$50.00
CULA-1115Baking Development: Breads & Pastries1.004.003.00$525.00
MATH-1103Applied Mathematics2.002.003.00$182.00
COURSE NO.SECOND SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-1132Baking Production Lab Experience I1.006.003.00$400.00
CULA-1105Pastries, Cakes and Desserts1.005.003.50$450.00
CULA-1116Planning, Purchasing & Table Service2.003.003.00$200.00
CULA-1136Yeast Dough Production1.004.003.00$425.00
COURSE NO.THIRD SEMESTERClass HoursLab HoursCredit HoursCourse Fee
DT-1120Nutrition for DIetary Manager2.000.002.00$10.00
CULA-2135Petit Fours, Miniatures & Class Pastries1.004.003.00$500.00
CULA-2270Catering and Banquet Management1.004.003.00$550.00
CULA-2262Candy and Confections1.005.003.50$625.00
CULA-2133Baking Production Lab Experience II1.006.003.00$375.00
ORCULA-2294Culinary Field Experience0.0036.003.00$250.00
COURSE NO.FOURTH SEMESTERClass HoursLab HoursCredit HoursCourse Fee
CULA-2253Capstone Experience in Baking1.006.003.00$940.00
ACC-1101Financial Accounting I2.002.003.00$99.00
PSYC-1120Organizational Behavior3.000.003.00$15.00
SUPR-1117Hospitality Supervision2.000.002.00$135.00
BIOS-1100Human Machine3.000.003.00$50.00
ORBIOS-1101Environmental Science3.000.003.00$40.00
CULA-2134Baking Production Lab Experience III1.006.003.00$400.00
ORCULA-2294Culinary Field Experience0.0036.003.00$250.00


Hocking College reserves the right to modify curricular requirements, to change course content, and change course fees at any time.

Graduates of this program begin their careers as bakers and pastry kitchen staff.

Hocking College alumni have found positions with

  • resorts

  • hotels

  • restaurants

  • country clubs

  • hospitals


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